I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Collard Greens

1 lb. bag washed and cut Collard greens (or substitute Kale or assorted perennial greens)
½ lb. smoked turkey wings, pork neck bones, or pork hocks
1 cup beef, chicken or vegetable broth (or water)
1 tsp. sugar
1 Tbsp. cider vinegar
1/8 tsp. hot red pepper flakes

In a pot, bring the meat and broth or water to a boil over high heat. Add greens. Stir in the remaining ingredients, and bring to a boil. Reduce the heat to medium low and cook until greens are tender, about 2 hours.  Add additional broth or water as necessary to keep water level at about 1/2 inch or so.  Makes good pot likker.



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